Slow Cooker Chili with Corn Muffins

Slow Cooker Chili:
https://www.chowhound.com/recipes/spicy-slow-cooker-beef-chili-30669
2 onions
2 lbs beef
5 or 6 cans of beans
6 cloves garlic
Max 1/4 cup chili powder
1 tbsp ground cumin
2 cans diced tomatoes
1 can tomato sauce
Shredded cheddar cheese
Sour cream

• Heat the oil in a large frying pan over medium heat until shimmering. Add the onions, season with salt, and cook, stirring occasionally, until softened, about 8 minutes.
• Add the garlic, chili powder, and cumin, and cook until fragrant, about 1 minute. Add the ground beef and measured salt and cook, breaking the meat into small pieces with a wooden spoon, until the beef is no longer pink, about 7 minutes.
• Transfer the mixture to the slow cooker, add the diced tomatoes and their juices, tomato sauce, and beans, and stir to combine. Cover and cook until the chili thickens and the flavors meld, about 8 hours on low or 6 hours on high.

Corn muffins:
http://allrecipes.com/recipe/16755/basic-corn-muffins/
Makes 12 muffins - might want to increase recipe by 50%

1 cup cornmeal
1 cup all-purpose flour
1/3 cup white sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg, beaten
1/4 cup canola oil
1 cup milk
*Add shredded cheese and jalapeños

• Preheat oven to 400 degrees F (200 degrees C). Grease muffin pan or line with paper muffin liners.
• In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. 
• Add egg, oil and milk; stir gently to combine. Spoon batter into prepared muffin cups.
• Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.